Ingredients

Directions

Mix cheese and chiles in large bowl and season to taste with salt. Soak husks in a sink filled with hot water 15 min. Remove and pat dry. Stack in pile.

For each tamale, take a spoonful of masa and spread on corn husk, making sure which tapered end of husk points down and which there is room all around the husk to allow for wrapping. Place about 1/4 c. chile-cheese mix in center. Mix in each side of husk, then fold up from bottom. Repeat to make rest of tamales.

When tamales are all formed, place in batches in steamer set over simmering water. Steam till masa is hard, about 1 1/2 hrs.